Weekly Recipe
Chickpea Pasta
Ingredients (serves 2‑3)
8 oz pasta (any cheap shape)
1 can garbanzo beans (about 15 oz), drained & rinsed, or 1 cup cooked dried beans
2 cups fresh spinach (or 1 bag frozen, thawed & drained)
1 medium yellow squash, diced
1 Tbsp oil (vegetable or any cheap cooking oil)
Salt, pepper, garlic powder or dried herbs – about ½ tsp each
Optional: a squeeze of lemon juice or splash of vinegar for brightness
Instructions
1. Bring a large pot of salted water to a boil; cook pasta according to package until al dente, then drain, reserving a splash of cooking water.
2. While pasta cooks, heat oil in a skillet over medium heat. Add diced yellow squash and sauté 3‑4 min until just tender.
3. Add garbanzo beans and spinach; cook, stirring, until spinach wilts (or heated through if using frozen).
4. Toss the cooked pasta into the skillet, adding a little reserved pasta water if the mixture looks dry.
5. Season with salt, pepper, garlic powder or herbs; stir well to combine.
6. Finish with a squeeze of lemon juice or a splash of vinegar, if using, and serve immediately.
Low‑cost tips – use canned garbanzo beans to save time, buy pasta in bulk, and frozen spinach works fine. Any leftover veggies can be added to stretch the dish further. Enjoy!